Peachy Beachy Shrimp Street Tacos


Peachy Beachy Shrimp Street Tacos

For the tacos:

1 lb. jumbo shrimp (16-20) peeled and deveined

6 corn tortillas

For the marinade:

4 limes, juiced

1/8 cup Queen Creek Olive Mill Chile Olive Oil

1/8 cup Queen Creek Olive Mill Mexican Lime Olive Oil

5-6 cloves garlic, minced

1 jalapeno finely chopped

1/2 teaspoon cumin

1 teaspoon chipotle chili powder

1/2 teaspoon Mexican oregano

1 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

Queen Creek Olive Mill Peach White Balsamic Glaze for drizzling

Combine marinade ingredients in small bowl and mix well. Put shrimp and marinade in a Ziploc bag and let marinate for at least 2 hours. Remove shrimp from marinade. Prepare grill to medium high and brush grill with additional olive oil to prevent the shrimp from sticking. Grill shrimp for 1 1/2 minutes on each side. Remove from grill and place 3 shrimp on warmed corn tortillas. Top with any or all of: chopped cilantro, diced onions, lime wedges, avocado slices, Pico de Gallo then finish with a drizzle of Peach White Balsamic Glaze.